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Herb Roasted Chicken in Creamy White Wine Sauce Recipe

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3.8 from 7 reviews

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting, flavorful dish featuring tender chicken pieces roasted in a rich sauce made from sautéed mushrooms, shallots, celery, garlic, and fresh herbs. The sauce is enriched with dry white wine and chicken stock, thickened with flour, and finished with cream for a velvety texture. Served with baby yellow potatoes cooked right in the sauce, this dish combines the savory depth of herbs with a smooth, luscious wine sauce perfect for a hearty family meal.

Ingredients

Chicken

  • 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
  • 1 tbsp (12 g) kosher salt, divided
  • 1 tsp black pepper, divided
  • 3 tbsp (44 g) salted butter

Vegetables and Herbs

  • 1 cup (236 g) brown mushrooms, halved
  • 3 shallots, diced
  • 2 medium stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (4 g) dried or fresh sage, minced
  • 2 tsp dried or fresh parsley, minced

Sauce and Additions

  • 1/4 cup (32 g) all-purpose flour
  • 1/2 cup (120 ml) dry white wine
  • 2 cups (480 ml) chicken stock
  • 1 lb (454 g) baby yellow potatoes, halved
  • 1/4 cup cream

Instructions

  1. Preheat the oven: Set your oven temperature to 325° F (163° C) to prepare for roasting the chicken and vegetables together.
  2. Season the chicken: Pat the chicken pieces dry. In a small bowl, mix 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Rub this mixture all over the outside and under the skin of each chicken piece to infuse flavor.
  3. Brown the chicken: Heat the butter in a 3 to 5 quart dutch oven over medium-high heat. Place the seasoned chicken pieces in the butter and brown each side for 3 to 5 minutes until golden. Remove the chicken and set aside on a plate.
  4. Sauté the vegetables and herbs: Add mushrooms, shallots, celery, and garlic to the hot butter in the pot. Stir them to coat and cook until mushrooms release their juices and soften, about 7 minutes. Season with remaining 1 teaspoon salt, 1/2 teaspoon pepper, sage, and parsley.
  5. Make the roux and deglaze: Sprinkle the flour over the vegetables and toss to coat evenly. Pour in the white wine to deglaze the pot, scraping up browned bits from the bottom to add flavor.
  6. Add chicken stock and thicken the sauce: Gradually pour in 2 cups chicken stock, about 1 cup at a time, stirring constantly. Bring the sauce to a gentle boil and cook for about 5 minutes until slightly thickened to a thin gravy consistency.
  7. Add potatoes and assemble: Stir the baby yellow potatoes into the sauce. Arrange the browned chicken pieces on top of the vegetables and potatoes in the pot.
  8. Roast in the oven: Place the dutch oven with its lid into the preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165° F (74° C).
  9. Rest the dish: Remove the pot from the oven and cover it with the lid or foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
  10. Finish and serve: Stir in the cream to enrich the sauce before serving. Serve hot, spooning the creamy white wine sauce over the chicken, potatoes, and mushrooms.

Notes

  • For even cooking, ensure chicken pieces are roughly the same size.
  • Use bone-in, skin-on chicken pieces for most flavor and juiciness.
  • If you prefer, fresh herbs can be used in place of dried—adjust amounts accordingly for more vibrant flavor.
  • Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce to avoid sweetness.
  • Allowing the chicken to rest after roasting helps retain moisture and improves texture.
  • This dish can be prepared ahead up to the roasting stage; refrigerate before baking and allow to come to room temperature before roasting.

Find it online: https://bitezly.com/herb-roasted-chicken-in-creamy-white-wine-sauce-recipe/